Sam Isaacs
Contributing Writer
To further VCU’s sustainability goals, the university will hold its first-ever Food Day, an event that focuses on healthier eating with locally grown and organic products.
Founded by the Center for Science in the Public Interest, the event takes place nationwide on Oct. 24, but VCU has also set up events on Oct. 22 and 23. The Wellness Resource Center is sponsoring the event along with co-sponsors including VCU Dining Services and the Office of Sustainability.
Katherine Vatalaro Hill, assistant director of the Wellness Resource Center, is orchestrating the event, which started with a campus organizing call to VCU offices and outside organizations such as Aramark and the Byrd House Market, a local farmer’s market in Oregon Hill. She said she hopes the events will leave a lasting impression on students.
“(Students) develop lifelong eating habits during their time in college,” Hill said. “If they are made aware of better consuming options, then hopefully they will take that with them after they graduate.”
Healthier food consumption is not just something the VCU offices deems necessary. Students also see the need for awareness and are answering the call to get the word out on campus.
Brittany Watson, a health education major, is working with the Wellness Resource Center to set up and facilitate Food Day. She said she sees sustainable dining as an important part of college life.
“With the countless numbers of health disparities arising, creating healthy alternatives on campus could assist with lowering many of the risks we are creating for ourselves,” Watson said.
As a student, she recognizes the challenges of choosing healthier options.
“Being a college student means there isn’t always the time to eat healthy or the money to afford it, but making it more accessible to the VCU community may facilitate change,” she said.
According to Hill, the national event has five themes but VCU will be focusing on two: eating healthy and eating local. She worked with the co-sponsors to provide a series of educational and practical events for students.
A panel discussion entitled “Food Justice in Our Community” will take place at the 835 W. Grace St. ASPiRE building starting at 7 p.m. on the Oct. 23. The discussion will highlight efforts to improve access to healthy food in Richmond.
On Oct. 24, The Byrd House Market will be open with special bargains available to students. Hill said there will be a produce box with various local products for $10 for anyone with a student ID.
The film “Ingredients,” which highlights the benefits of eating local and showcases chefs and farmers attempting to produce sustainable foods, will be shown at the Commons Theatre at 7:30 p.m. that evening.
Oct. 24 will also feature the largest event, a lunch and dinner menu at Shafer Dining Hall consisting of local produce and meats. Kristin Cole, marketing and public relations manager of VCU Business Services, said the menu should be finalized the week of Oct. 8.
The event will conclude with a showing and discussion of the documentary “Fresh” at the Commons Theatre at 7 p.m. The film focuses on the dangers of the industrial food system.
VCU is not the only local community featuring a Food Day. The City of Richmond is also featuring its own event, targeting local schools, Hill said.